Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at 6°∼7℃ and at 22°∼23℃.
Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography.
Palatability of Kimchis was evaluated by nine pannels.
Results were as follows:
Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, matte, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at 6°∼7℃, and at 22°∼23℃.
In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount.
In Kimchi fermented at 6°∼7℃, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at 22°∼23℃, and, tartaric, oxalic, matte, malonic, maieic, glycolic and fumaric acids were less than those in Kimchi fermented at 22°∼23℃. Kimchi fermented at 6°∼7℃ had a more flavorous sour taste than Kimchi fermented at 22°∼23℃.
It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st 6°∼7℃ have a connection with flavorous sour taste.
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